Mango Ceviche

Mango CevicheI love a delicious ceviche for the summer time, it is so easy to prepare and looks elegant.

This recipe serves 5-7 people

1 pound dry sea scallops, tough white muscle removed
1 pound fresh shrimp, de-veined and tails removed and diced
2 ripe mangoes, peeled and diced into 1 inch pieces
2/3 cup lime juice
3/4 teaspoon salt
3/4 cup chili peppers (poblano, jalapeno, Thai chili peppers or a combination), thinly sliced
1/3 cup red onion, thinly sliced

1/3 cup red bell peppers, thinly sliced

Add ½ inch of water to a large skillet and bring it to up to medium heat until the water simmers. Add the scallops and cook until they are fully cooked, this will take 3-5 minutes. Drain the scallops and set aside in a large bowl.

Add the mangoes to the scallops along with the lime juice, salt, chili peppers, and onions.

Refrigerate for at least an hour or preferable overnight and serve cold with cilantro as garnish.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s